Raspberry

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). He recommends pairing this cocktail with Braised Short Ribs with Potato Gratin with Horseradish and Parmesan . The drink's luxurious sweetness and body both stand up to the meat and temper the burn of the horseradish. For expert advice on pairing cocktails with food, click here.

New York-style cheesecake gets a flavor update with a hint of orange and spice. The sweet-tart sauce balances the rich filling.

Bavarian cream is as famous as its origin is mysterious. It might have been invented by French cooks at the court of the Wittelsbacher, the powerful dynasty that ruled Bavaria for more than seven centuries until the last Bavarian king abdicated in 1918. Or possibly, it was first made by Isabeau de Bavière, daughter of a Bavarian duke who married King Charles VI of France in 1385. Whichever version you prefer, one thing is clear: Bavarian cream is deeply entrenched in history and a royal treat in the true sense of the word.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie.

You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.

The texture spectrum of these pies is just as bold as their appearance: A crisp, flaky layered crust gives way to lush, creamy lime curd and juicy glazed berries.

Mascarpone is an Italian cream cheese sold at many supermarkets and Italian markets.

Susan Elizabeth Fallon of Boxford, Massachusetts writes: "I love to create new recipes to share with my husband, nine-year-old son, and friends. For me, that's the fun and adventure of cooking. I believe that eating well means using fresh, high-quality ingredients, so I'm choosy about what I buy and I grow many of my own herbs." Lemon sugar and fresh berries make these muffins special.

Sweet berry juices are absorbed by a cushion of simple-to-prepare drop biscuits in a dessert that's made for the season.

A light syrup, laced with the refreshing lemony-floral taste of verbena, and a scoop of cassis sorbet amplify the tug-of-war between sweet and tart in a bowl of mixed summer fruits.

Fleur de sel and edible gold dust are sophisticated touches.

For a berry swirl, add some sweetened crushed raspberries during the last minute of churning. The swirl may become icy after the ice cream is frozen, so soften slightly before serving.

If you can't find golden raspberries, simply substitute more red raspberries.

Nestled in a flaky crust, nectarines and raspberries seem to tease the best out of each other — these pies are fragrant and floral, sweet and tart. Even if you've never had the combination of fruits before, it instantly tastes like an American classic.

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake for a delectable and colorful presentation. You can bake this cake the night before the shower and keep refrigerated overnight. Frost and decorate the cake the morning of the shower.

Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Berry bread puddings can be made out of any kind of leftover breads — we like brioche, challah, French, sourdough, and cinnamon. The texture is best if the bread you use is a day old. This recipe is designed for individual servings, but you can make it a in large baking dish too. If you're pressed for time on the day of the shower, you can make this the day before.